Ingredients
2 cups (7 oz.) multigrain or whole wheat elbow macaroni pasta
2 tablespoons canola or vegetable oil
2 tablespoons all-purpose flour
2-1/2 cups 1% lowfat milk
2 cups (8 oz.) shredded sharp Cheddar cheese, divided
1 (2.25 oz.) can Lindsay® Sliced Ripe Pitted Olives, drained
1/2 cup packaged panko bread crumbs or toasted fresh bread crumbs